From Scratch: Spelt & Graham Flour Hamburger Buns
Servings: 10 buns
Ingredients
- 250ml (1 cup) milk
- 50g (3½ oz) butter (chopped into small pieces)
- 1 egg (medium)
- 1 tbsp maple syrup
- 300g (2½ cups) white spelt flour (see note 1)
- 150g (1 cup + 2tbsp) graham flour (see note 2)
- 7g (2¼ tsp) yeast (see note 3)
- 2 tsp sea salt
- 1 tbsp milk (to "wash" the dough)
- sesame seeds
Instructions
- Add the milk, butter, egg, and maple syrup to a bread machine, bowl, or stand mixer and mix together (see note 4).
- Add the dry ingredients.
- Knead or mix the dough. For more information about how I prepare my dough, read this.
- Pour the dough out onto a well-floured surface (it will be quite tacky to the touch).
- Divide the dough into 10 fairly equal parts.
- Line a large baking tray with baking paper.
- Roll each into a ball (tucking the edges underneath) and place on the tray, leaving space in between.
- Flatten the dough slightly (either with your hands or a small rolling pin).
- Brush with milk, then sprinkle sesame seeds over the top.
- Cover the buns with a tea towel and let them gently proof for about 45–60 minutes. They’re ready when they have almost doubled in size. Half way through, preheat the oven to 175℃ (350℉).
- Bake in the lower part of the oven for around 20–23 minutes. They should be golden brown and sound hollow when you tap the bottom.
- Allow to cool completely. Freeze any buns not eaten immediately. Enjoy!
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified.
2. To read more about Graham flour, and what you can use in its place, please read here.
3. In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
4. If you using anything other than a bread machine to make your dough, the butter will not fully integrate at the first mixing stage. This is perfect fine!
